Prep Time:15 mins
Cook Time:1 hr
Total Time:1 hr 15 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 391

% Daily Value *
Total Fat 8g10%
Saturated Fat 1g6%
Sodium 2571mg112%
Total Carbohydrate 59g21%
Dietary Fiber 18g65%
Total Sugars 12g
Protein 28g56%
Vitamin C 80mg88%
Calcium 230mg18%
Iron 12mg65%
Potassium 1289mg27%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 tablespoon olive oil
  2. ½ medium onion, chopped
  3. 2 tablespoons dried oregano
  4. 1 tablespoon salt
  5. 1 teaspoon ground cumin
  6. 2 bay leaves
  7. 2 stalks celery, chopped
  8. 2 green bell peppers, chopped
  9. 2 jalapeno peppers, chopped
  10. three cloves garlic, chopped
  11. 2 (4 ounce) cans chopped inexperienced chile peppers, drained
  12. 2 (12 ounce) programs vegetarian burger crumbles
  13. 3 (28 ounce) cans complete peeled tomatoes, beaten
  14. ¼ cup chili powder
  15. 1 tablespoon floor black pepper
  16. 1 (15 ounce) can kidney beans, drained
  17. 1 (15 ounce) can garbanzo beans, tired
  18. 1 (15 ounce) can black beans
  19. 1 (15 ounce) can entire kernel corn


Heat olive oil in a massive pot over medium warmth. Stir in onion and season with oregano, salt, cumin, and bay leaves.

    Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, lessen heat to low, and simmer for 45 mins.

    Stir in the corn, and hold cooking for five minutes before serving.